Gingerbread House Dough Recipe
My love for Gingerbread House Dough developed during high school days. This Gingerbread House Dough is a lovely way in which you can express your gratitude to your aunts, moms, grandparents and friends for teaching you recipes. Try it out!
Ingredients
2 cups shortening (no substitutes)
2 cups sugar
2 cups dark molasses
2 tablespoons ground cinnamon
2 teaspoons baking soda
1 teaspoon salt
9 to 10 cups all-purpose flour
Directions
In a 5-qt.pan, heat shortening, sugar and molasses on low, stirring constantly until sugar is dissolved.
Remove from heat; add cinnamon, baking soda and salt.
Stir in flour, 1 cup at a time, until dough can be formed into a ball.
Using remaining flour, lightly flour a wooden board.
Turn dough onto the board; knead until even in color and smooth (not crumbly or dry), adding more flour if needed.
Form into a log.
Cut into five equal pieces; wrap in plastic wrap.
Referring to diagrams below, cut patterns out of paper or cardboard.
Line a baking sheet with foil and lightly grease the foil.
Lay a damp towel on counter; place prepared pan on towel (to prevent slipping).
Unwrap one portion of dough.
Using a very lightly floured rolling pin, roll out dough directly on baking sheet to a 15-in.x 10-1/2-in.rectangle about 1/4 in.thick.
Position patterns at least 1/2 in.apart on dough as shown.
Cut around patterns with a sharp knife or pizza cutter; remove patterns.
Remove dough scraps; cover and save to re-roll if needed.
Bake at 375° for 10-14 minutes or until cookie springs back when lightly touched.
Remove from oven; immediately replace patterns on dough.
Cut around the edges to trim off excess cookie.
Cool 3-4 minutes or until cookies begin to firm up.
Carefully remove to a wire rack; cool.
Repeat with remaining dough and patterns.
Remove from heat; add cinnamon, baking soda and salt.
Stir in flour, 1 cup at a time, until dough can be formed into a ball.
Using remaining flour, lightly flour a wooden board.
Turn dough onto the board; knead until even in color and smooth (not crumbly or dry), adding more flour if needed.
Form into a log.
Cut into five equal pieces; wrap in plastic wrap.
Referring to diagrams below, cut patterns out of paper or cardboard.
Line a baking sheet with foil and lightly grease the foil.
Lay a damp towel on counter; place prepared pan on towel (to prevent slipping).
Unwrap one portion of dough.
Using a very lightly floured rolling pin, roll out dough directly on baking sheet to a 15-in.x 10-1/2-in.rectangle about 1/4 in.thick.
Position patterns at least 1/2 in.apart on dough as shown.
Cut around patterns with a sharp knife or pizza cutter; remove patterns.
Remove dough scraps; cover and save to re-roll if needed.
Bake at 375° for 10-14 minutes or until cookie springs back when lightly touched.
Remove from oven; immediately replace patterns on dough.
Cut around the edges to trim off excess cookie.
Cool 3-4 minutes or until cookies begin to firm up.
Carefully remove to a wire rack; cool.
Repeat with remaining dough and patterns.
